CHEMICAL COMPOSITION 207 
shown in the following table which represents analyses of dif- 
ferent brands of evaporated milk: 
Soluble and Insoluble Curd in Evaporated Milk. 
Insoluble Soluble | Total 
Brand Curd Albumin Proteids 
Per Cent. Per Cent. Per Cent. 
Gold (Milks 235 can: 8.44 46 8.90 
Coltmbine: 2.53 6ngens 7.41 49 7.90 
Every Davig od pieces 7.54 46 8.0 
Gold Mille wcekc eee es Lt. 33 7.70 
SE hig nea iar ren we ree 7.86 30 8.16 
Morning Glory ....... 8.28 34 8.62 
Car matiOn scaeeesae ves 6.49 52 6.91 
Beatty? cieicceas oneness 8.39 39 8.78 
Wani-Cam pS) si 0a wr! Aiol 42 7.94 
Moria tcliv.« isos areata 6.77 52 7.29 
Biddémy caw eese choos 7.06 42 7.48 
Fee TGS OF eco Ura ase 6.88 oz, 7 40 
WISOI Si cae Sets it 6.89 AI 7.38 
PMT Weer ce aie ete 7.21 44 7.65 
AVGIdE oi cdiiencind 7.436 429 7.865 
The above figures show that, in the evaporated milk, prac- 
tically all of the coagulable albumin is changed to insoluble curd. 
The brands analysed contained evaporated milk condensed at 
the ratio of 2 to 2.4 parts of fresh milk to 1 part of evaporated. 
milk. The soluble albumin found corresponds with the albumin 
not coagulable by heat, normally found in fresh milk, times the 
ratio of concentration. 
The casein is largely precipitated by the sterilizing heat, 
but is present in the form of very finely divided particles. This 
is due to the mechanical shaking to which the evaporated milk 
is subjected in the sterilizer and in the shaker. In many batches 
of evaporated milk the precipitation of the casein during sterili- 
zation is so fine that the product is perfectly smooth without 
shaking. The casein in evaporated milk does not respond to the 
action of rennet as does the casein in fresh milk. 
1 Hunziker, Indiana Agricultural Experiment Station, Bulletins Nos. 134 
and 148. 
